About 30 seconds after pouring.
Look at that thick chunky head!
Lacing that just won't quit!
Look: thick and jet-black, with a chunky tan-colored head, retained for about 30 seconds but leaving a persistent tan lacing, somewhat like a frothy espresso.
Aroma: dark chocolate and some dark fruit, slight roasty sharpness.
Taste: initially sweet with a mild tang, not unlike a Guinness, giving way to caramel and dark fruit, then dark chocolate and toasted rye bread, finishing with a smooth bitterness and roast coffee that lingers, a slight tartness comes up at the very end.
Mouthfeel: thick and creamy, almost like a milkshake.
Conclusion: the infamous "sorghum twang" actually works really nicely in a stout, giving an edge to what might otherwise be a dull, overly-round beer. This is probably the most "drinkable" stout I've ever had, it goes down easy and doesn't feel heavy. The only weak point of it is that there is a thin almost salty tanginess that gets stronger as the beer warms up. My next stout will be all rice extract, and it will be interesting to see how it compares.